Pork & Carrot Stew

Ingredients 

2 lbs. pork loin, cut into 1½-inch cubes 

¼ cup oil 

3 onions, quartered 

1 cup sliced mushrooms 

½ cup Worcestershire sauce 

3 tbsp. Dijon mustard 

8 carrots, peeled and halved lengthwise 

2 cups chicken broth 

2 bay leaves salt and pepper 

Directions 

Season pork cubes with salt and pepper. In a Dutch oven, heat oil over medium heat. In batches, brown the pork on all sides, about 5 minutes. Remove meat and set aside. 

Add onions and mushrooms to the same Dutch oven. Cook, stirring often, scraping up browned bits from the bottom of the pan. Cook until the onions are softened, about 5 minutes. Remove vegetables from the pan and set aside with the meat. 

Preheat the oven to 325 F. In the same Dutch oven, stir the Worcestershire sauce with the mustard, scraping up any browned bits from the bottom of the pan. Cook without stirring until mixture begins to caramelize, about 30 seconds. Return the reserved meat, onions and mushrooms to the pot. Add the carrots, broth and bay leaves. Stir well. 

Cover and bake until the meat is tender, about 1½ hours. Discard the bay leaves. Season with salt and pepper, if desired. 

Serve with sticky rice or mashed potatoes.

Makes 8 servings.